Where does sodium hide in Thai food?

Sodium is a mineral the body needs, but most people take in more than they need, and most of it does not come from salt they add themselves.

What does the notification say?

Annex 2 of Thai Ministry of Public Health Notification No. 447 (B.E. 2566) recognises the statement that reducing consumption of sodium contributes to the maintenance of normal blood pressure.

That statement is available to foods meeting the low, very low, free or reduced sodium criteria under the nutrition labelling notification.

Where does sodium come from in Thai food?

Not mainly from salt. Seasonings are the principal source: fish sauce, soy sauce, oyster sauce and seasoning sauce; shrimp paste, fermented fish and fermented soybean paste; seasoning powders and stock cubes; dipping sauces; instant noodles and their sachets; and snacks, pickles, sausages and processed foods.

Noodle broth is the one people most often overlook, because the amount depends on whether the bowl is finished.

How do you cut back without changing what you eat?

Taste before seasoning — often the dish is already balanced.

Serve dipping sauce on the side rather than pouring it over.

Leave some of the broth.

Build flavour with herbs, spices, lime and chilli rather than more seasoning.

Reduce gradually. Salt perception adjusts over a few weeks.

How do you read the label?

The nutrition panel gives sodium per serving. Check how many servings the pack contains, because many count as two or more.

"Low sodium" and "reduced sodium" are defined terms with criteria behind them, not general marketing language.

How much per day?

The World Health Organization recommends that adults consume less than 2,000 mg of sodium a day, equivalent to about 5 g of salt.

Dietary supplements are not intended to prevent, treat or cure any disease.